Articles in the November 2007 Issue

A Note from Sandra:

From where I sit...I can actually see out! The CANS office moved in mid-October to a new temporary location. As mentioned previously, if you are coming to see us or sending a package via a delivery service, call Shar at 773-3413 to find out what address to use.

I've heard some great stories about fun events during the fall promotions - keep it interesting!

We have had several discussions about special diets recently. They seem to be increasing and multiple special needs seem to be increasing. We are just in planning stages of some training on special diets. We'll keep you posted - it will not happen until the spring at the soonest.

New mini-grants will be available for school gardens, fun fruit and vegetable events, and bringing in a registered dietitian to help with planning new menus for the new guidelines or other areas in which they can be helpful.

Last I heard the proposed regulations for changes in the menu plans have again been delayed - so don't be holding your breath waiting for them. We'll send them out as soon as we get them. Looks like it will be late winter at the earliest.

Watch the progress of the nutrition section of the farm bill for other potential changes that may affect our programs. The House and the Senate each have a version which, if passed, will go to conference committee for the final version.

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Grow a garden, put on a fun fruit and vegetable event, or hire an RD 

Mini-grant Application deadline is December 20, 2007

Up to $500 is available for gardening activities at schools, outside school time programs, summer feeding programs, and child care homes and centers. Allowable costs include items such as seeds, potting soil, starter pots, a few gardening tools and seed plants.  The gardening mini-grants will run from February through September 2008.

Up to $500 is available for Fun Fruit and Vegetable Events at schools, outside school time programs, summer feeding programs, and child care homes and centers.  Examples of fun events focused around fruits and vegetables include Fruit and Vegetable Days, plays, parties, musicals, concerts, outdoor events, a series of taste tests, and a Fruit and Vegetable Week. The Fun Fruit and Vegetable Event grants will run from February to September 2008.

Up to $2,000 for schools and up to $5,000 for groups of schools is available  to hire a Registered Dietitian. Registered Dietitians may be hired to assist with menu planning, special diets, training for school food service staff on food preparation skills, encouraging school staff and parents to be good role models, teaching parents and school staff the importance of nutrition and physical activity, helping schools evaluate their school environment and implement policies that will encourage students to make healthier choices. Registered Dietitians may also assist with social marketing campaigns, fun nutrition and physical activity events, and teaching students the importance of nutrition and physical activity. Schools will receive points on their application if they apply for the HealthierUS School Challenge. The RD grants will run from February 2008 until September 2009.

The grants are posted on the South Dakota Team Nutrition website at doe.sd.gov/oess/cans/nutrition and will be sent to authorized representatives and food service directors by November 16, 2007. For more information, please call 605-773-3413.

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CRE & SMI Program Reviews

All schools and agencies participating in the school lunch program, school breakfast program, special milk program and the snack after school option are due for program reviews every five years. Schools and agencies on the 2008 school year review cycle should have received their announcement letter dated September 21, 2007.

On November 7th CANS staff will be meeting with the Department of Public Safety inspectors for refresher training. Schools and agencies can expect to be contacted by a Department of Public Safety inspector to set up a date for their program review(s). Most program reviews are scheduled between November and March.

A menu analysis review will also be conducted during this school year for each agency having a CRE review. The menu analysis review is conducted separately from the CRE review. Schools have been notified who they will be contacted by to submit their week of lunch menus only along with production records, recipes and labels. These reviews are already in the process of being completed.

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Commodity Update

Canned Pinto Beans A079 will be on the December delivery order blank. You can find recipes at this website: http://www.northarvestbean.org/html/kidrecipes.cfm

The Bakers Hard Wheat Flour B275 and the AP Flour B190 shipped to us from the Stafford County Flour Mills is in bags almost identical. The company has written (WHEAT) with a marker on the bags of Bakers Hard Wheat Flour B275 (Bread Flour). We have been assured the bags with (WHEAT) written on them are Bakers Hard Wheat Flour B275 (Bread Flour).

DOD Fresh Produce entitlement listed on your order blank as Group “D” is the Department of Defense Fresh Produce Program. You order this using the on line TAPIT ordering system. If you need user names and passwords please contact LeEtta.Shaffner@state.sd.us or Elaine.Scott@state.sd.us or call us 605-773-3413.

Change of Address
For those of you that send payments or other mail to Nordica Warehouse you need to know they have changed their mailing address:

Nordica Warehouses Inc.
PO Box 84410
Sioux Falls, SD 57118-4410

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Standard Operating Procedures for Health Inspections in SY2008

During the twice annual kitchen inspections, inspectors will continue looking at your food safety programs. Beginning in November in addition to the Handwashing, Personal Hygiene, and Cooking Potentially Hazardous Foods SOPs, inspectors will look for three additional SOPs. Those SOPs are Transporting Foods to Remote Sites (Satellite Kitchens), Using & Calibrating Thermometers, & Using Suitable Utensils When Handling Ready-to-Eat Foods. If you don’t already have these SOPs as part of your food safety program, you will find sample copies of them at: http://sop.nfsmi.org/HACCPBasedSOPs.php.

A tip: Anytime you see a hot holding temperature of 135ºF make sure you change that to reflect the South Dakota hot holding temperature of 140ºF.

Under the Verification and Record Keeping area of the SOP, make sure you state that any records, logs, or checklists are kept on file for “three years plus the current year.” This is a federal requirement of the program. (The sample SOP says to keep things for a minimum of 1 year.)

If you complete the Food Safety Checklist weekly instead of on a daily basis (as listed on the sample SOP), make sure you change the wording from daily to weekly on the SOP.

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Upcoming Deadlines:

November Due Dates:

The National School Lunch Program (NSLP) October Data Survey is due by November 10th. For forms and reference go to the following link on the CANS website: http://doe.sd.gov/oess/cans/nslp/docs/SY2008%20survey.pdf

November 15th is the deadline for completion of the annual NSLP verification process. Verification of applications for free and reduced price meals must be completed and documented based on number of applications on file October 1st. See memos NSLP #51.3 and #103 for further reference. The summary report form 742SD, due February 1st can be submitted anytime after the verification process is completed.

For a complete calendar of Events and Due Dates check out the CANS website at http://doe.sd.gov/oess/cans/CANS%20calendar%20schools%2007-08.pdf

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Building for the Future with the CACFP

CACFP Basics –

The Caregiver’s Role in the Child and Adult Care Food Program
(part 1 – part 2 will be in December’s newsletter)

The Child and Adult Care Food Program (CACFP) reimburses centers and homes for serving nutritious meals to the children or adults in their care. Many different facilities operate the CACFP, all sharing the common goal of bringing nutritious meals and snacks to participants (Child Care Centers, Family Child Care Homes, After-School Care Programs, Shelters, and Adult Day Care Centers). Our CACFP Basics topic this month is the role of the caregiver during meal times.

Adults serve an important role at meal time – Adapted from Nebraska Department of Education (NDE) Nutrition Services - Child Caring Online

Have you ever wondered why it is good for caregivers to sit with the children during meal times and eat the same food that the children eat?

Adults seated at the table, eating the same foods that the children eat, serve as role models. Watching adults eat influences children's own food choices, encourages children to try the foods, and helps children develop healthy attitudes toward the food. The adult can serve as a good role model by having a positive attitude toward foods and the meal time experience. Taste everything and try not to show your personal food preferences.

While seated at the table, the adults can also provide guidance to help children serve themselves. Allowing children to serve themselves helps them learn to listen and respond to their bodies' cues and to take responsibility for their own well being. It also helps children develop skills such as social skills and motor skills.

Start by letting children, especially the younger ones, serve themselves something easy such as rolls or bread. As the children develop skills, gradually increase the number and variety of foods they serve themselves. Pass the food around the table and encourage, but do not pressure, each child to put some of his or her plate. Allow each child to decide what and how much of the food to eat.

Try not to worry that some children will take too little. On the other hand, if some children seem to be taking too much and not leaving enough for other children, provide guidance.

Encourage children to take some of all foods served, but ask that they take only one serving at a time. Make sure children know that enough food is available for seconds. This may help them take smaller servings the first time around. You might say something like, "If you aren't sure you can eat it, take just a little bit. You can have more if it tastes good to you." It is also alright to let them know that they must leave enough for other children.

Serving sizes can be somewhat controlled by having the children use serving scoops spoons or ladles that hold reasonable portion sizes. Remember to make sure the serving utensils are child-size and that the children can handle them. Younger children may need you to physically assist or guide them in serving themselves.

Adults seated at the table can also ensure that children serve themselves in a sanitary manner. Make sure each child washes his or her hands immediately before the meal service and after coughing or sneezing into hands, or touching dirty or contaminated items. Remind children to take the food the touch. They should not touch food left in containers or the insides of the serving containers as they pass them around.

Adults seated at the table can encourage children to eat. To do this, talk with them about the foods during meal time. Discuss what the foods are, how they are grown, where they come from, and how they help the body grow. Also, discuss the colors, textures, shapes, tastes, differences and similarities of foods they are eating.

Make positive, encouraging statements when discussing the food and the meal. Avoid using negative, directive or pressuring statements. Encourage children to make positive comments about the food and guide the complainers to change the subject and discuss topics other than the food. Give a smile or a positive comment when children eat their food.

Avoid over-encouraging, pressuring, or forcing children to eat or to make healthy food choices. Forcing, or even over-encouraging children to eat, often leads to power struggles and disappointments, instead of helping them eat better. Making children eat and/or using food as a reward or punishment can cause children to dislike food and develop unhealthy attitudes about food. These attitudes can lead to eating problems in adulthood. Offering bribes or rewards for eating foods should also be avoided as this only reinforces the notion that certain foods are more or less desirable than others.

Adults seated at the table can encourage pleasant meal time conversation. Pleasant conversation at meal time creates a relaxed atmosphere that helps make meal time enjoyable.

Encourage children to talk with and listen to others at the table. Start conversations by bringing up topics of interest. Be a good role model in conversation; listen to the children and maintain eye contact. Help the children take turns; see that everyone gets a chance to talk. Set limits when necessary. Remind the children to use "indoor" voices, change the subject when necessary, or suggest that a topic be discussed at a later time.

Again, meal time is a good time to talk about the different foods the children are eating and to teach them about nutrition.

The adult seated at the table can help keep distractions to a minimum. Children eat better when the atmosphere is calm and distraction free. When the meal time is chaotic and disruptive, it is difficult for children to focus on the meat and eat.

Children and adults should be seating during the meal and excessive amounts of getting up and down should be avoided. Children will often stop eating when the caregiver leaves the table.

Serving the meal family style and placing all of the food on the table decreases the need for getting up and down to get more food.

Refocus the children who are bothering or distracting others or who are distracted themselves. Guide misbehavior into acceptable behavior. Paying attention to a misbehaving child may increase the unwanted behavior. Give the child choices which encourage him or her to join tin the meal time in any appropriate manner, and then use natural consequences if the child chooses a behavior which is not appropriate.

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Kids in the Kitchen – from http://kidsacookin.ksu.edu/

Banana Wraps
Easy enough for preschoolers to wrap and roll!

Ingredients:

  • 2 to 3 tablespoons peanut butter, smooth or crunchy
  • 1 (8-inch) flour tortilla
  • 1 whole banana

Directions:
  1. Spread peanut butter on one side of tortilla.
  2. Peel banana and roll up tightly in tortilla.
  3. Slice into pinwheels or serve whole.

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Kids on the Move

Let’s See, I’ll Be – from Recipe and Activity Book – Colorado Department of Public Health and Environment

Ask the children to imitate the action of:

  • A tree swaying in the wind
  • The sun rising
  • A cat arching its back
  • A kangaroo jumping
  • A train chugging along a track
  • A spider climbing

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MyPyramid Corner—Why it is important to reach a healthier weight

Look around at the students at your school or child care center. On average at least of 1/3 of them are overweight or at risk of overweight. Some children may outgrow this, but overweight children and teens are much more likely to become overweight and obese adults.

Cast your eyes around your school or child care center again. More than 2/3 of the children or teens you see will become overweight or obese adults unless they learn how to make healthy choices. Are all the children in our country going to live shorter lives than us, give themselves insulin, and lose limbs to diabetes? It can seem like an overwhelming and impossible thing to prevent and fix. Often when we are overwhelmed we decide that we are powerless to do anything that would make any difference. We frequently use less than healthy food to comfort our sorrow, celebrate our successes, show love and affection, feed our loneliness, and get us through boring, stressful, or irritating times.

It is time we stopped our usual patterns and take a long hard look around to figure out at least one thing that we can do that will make a difference—whether it is big or small doesn’t matter. At least we made a dent! Maybe that something is:

  • bringing a tossed salad to the potluck instead of fried chicken,
  • bringing fruit to share with other staff instead of donuts,
  • talking the school staff into having a wellness program,
  • replacing cookies on the a la carte line with pretzels,
  • only selling healthy foods in vending machines,
  • adding a salad bar at the school, serving only low fat or non fat cheese, or
  • getting caught by the students drinking water instead of pop.

Small steps and small changes do make a difference. Individual schools and centers are making a difference and lowering the rate of overweight at their schools. You are making a difference in the lives of students by serving more fresh fruits and vegetables, dried beans, baked instead of fried foods, foods lower in saturated fat, and smaller portion sizes of less than healthy a la carte items. You make a difference when you hang posters in the cafeteria that promote nutrition and physical activity. You make a difference when you work with the school on its wellness policy to put healthier items in vending machines, a la carte, and school stores. You make a difference when you apply for Team Nutrition and other mini-grants to do activities at your site that encourage physical activity and nutrition.

The Changing the Scene Toolkit is a good resource—it has a checklist that you can use to help you evaluate your agency to figure out what else can be done. It is available at http://teamnutrition.usda.gov/Resources/changing.html or you may order a copy from the CANS office by calling 605-773-3413.

An employee wellness plan can be a way to teach school staff about the importance of nutrition and physical activity. To learn more about starting an employee wellness plan at your school, please visit the Healthy SD website wellness page at www.healthysd.gov/Workplace.html or call the Department of Health at 773-3737.

Another great source of information is the new section of the MyPyramid called Steps to a Healthier Weight. It has several sections that explain energy balance, portion sizes, portion distortion, how to put together your own individual eating plan, nutrient dense foods, and what to eat. www.mypyramid.gov/steps/stepstoahealthierweight.html.

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National Food Service Management Institute
Offering Orientation to Child Nutrition Programs Seminar
The National Food Service Management Institute is offering a 5 day Orientation to Child Nutrition Programs Seminar for new or aspiring managers in child nutrition programs. It will be held in June 2008, however, registration materials will become available January 8, 2008. Seminar cost is 150.00 and space is limited so it is recommended to register early if you would like to attend. The seminar will be held in Oxford, Mississippi. For more information please visit the NFSMI website at www.nfsmi.org/Education/Workshops.html.

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Resource Corner:

New resources are available from Team Nutrition to promote physical activity. Click on the link below to view and order flyers and posters that promote physical activity. 


poster iconflyer inside

 

 

 

 

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Recipes from Baking Class available on CANS Website

For those of you would like to try some of the recipes that were used by the Baking Class at Certification Institute this year, they are now posted on our website. Go to:
http://doe.sd.gov/oess/cans/Cert_Institute.asp.

The whole wheat white wheat flour used in these recipes was a brand called Farmers Direct. As you know,

  • because of the milling process, some brands of whole wheat white wheat flour are much finer than others

  • depending on the brand of flour you use (and the milling process used at that company), your finished product may not be EXACTLY like what you tasted at Certification Institute.

Our office does not endorse this product. However, it is the product that the baking class used. For more information on purchasing Farmer’s Direct whole wheat white wheat flour, go to this link: http://www.farmerdirectfoods.com. 

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Save the Date for Certification Institute 2008!!

Have you heard the news? Child nutrition professionals across SD will invade the campus of Augustana College for learning, fun & networking. Want to be a part of it all? Mark your calendar for June 22-27, 2008. Those are the dates for Certification Institute 2008. Watch our website for more information. Registration will begin in February 2008. 

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Date Marking & Labeling of Potentially Hazardous Foods

What is date marking and how is it used?

Date marking is a tool to help ensure food safety. Date marking is an identification system for ready-to-eat foods held over 24 hours, so you know how old they are. The system helps to identify either when the food was prepared, or when it is to be discarded. Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a food establishment must be marked with the date of preparation and must be discarded if not consumed within 7 calendar days from the date of preparation. A container of refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant must be marked to indicate the date by which the food must be consumed or it must be consumed or discarded within 7 calendar days after the original package is opened in a food establishment. This requirement does not apply to whole, unsliced portions of a cured and processed product with the original casing maintained on the remaining portion, such as bologna, salami, or other sausage in a cellulose casing.

 What foods need to be date marked?

  1. Does the food require refrigeration?

  2. If commercially packaged, has the original package been opened?

  3. Is the food ready-to-eat? Could this food be eaten just like it is, regardless of temperature? Examples of ready-to-eat foods include: cold, cooked roast beef and cold, cooked macaroni s casserole.

  4. Is the food potentially hazardous? Will it mold, or grow bacteria? Will the food support bacterial or viral foodborne organism growth? Example, listeria monocytogenes is associated with soft cheeses.

  5. Will the food be in the establishment for more than 24 hours? This counts even if the food is, or will be, mixed with something else to form a new product.

If you answered YES to all 5 of these questions, then the food needs to be date marked.

When to discard?

Refrigerator is at 41° F or below = discard within 7 days

Facts to be aware of:

If the food has an expiration date on it, isn’t that the same as a date mark?

No, the expiration date is the date through which the manufacturer guarantees the food will meet their quality standards. Date marking for discard ensures the safety of the food.

The establishment goes through this food so fast, if it is going to be gone in less than 7 days. Do I still need to date mark it? Yes, if the food is not going to be served or discarded within 24 hours, it must be date marked.

What if I freeze the food?
Freezing food stops the date marking clock but does not reset it. So, if a food is stored at 41° F for 2 days and then frozen, it can still be stored at 41° F for 5 more days when it begins to thaw. The freezing date and the thawing date need to be put on the container along with the prep date, or an indication of how many of the original 7 days have been used. If food is not dated with these dates, it must be used or discarded.

What if the food item is packaged for self-service?
The date marking requirements apply whether the ready-to-eat potentially hazardous food is sold from a service case, repackaged for self-service or consumed on-site.

What date applies when a salad bar offering is refreshed?
If ready-to-eat potentially hazardous foods are “refreshed,” as in a service case or salad buffet, the date marking for the oldest product in the container must not be exceeded.

What date applies when a pre-cooked ingredient is used to make a salad?
When cooked product is held in refrigeration for additional preparation at a later date, the seven-day rule begins at the end of the initial key step. For example, in the case that potatoes are cooked for potato salad or roast chicken prepared for chicken salad, if the potatoes or chicken are held for two days after cooking and then processed into salads, these salads must be consumed within five days so as to not exceed the seven-day rule. If the cooked products were cooled and reheated, the clock starts over after is has been reheated to 165° F (kill step).

What if I mix the food with something else?
When foods are mixed together the date of the oldest food becomes the new date for the mixed food. Example, if today is Wednesday, and you are mixing a food that was marked on Monday with a food that was marked on Tuesday, the mixed food marking would be based on the starting date of Monday.

Are there any exceptions?

YES:

  • Uncut portions of processed cured meats packaged in cellulose, like salami and bologna do not need to be date marked.

  • Hard cheeses like Asiago old, Cheddar, Gruyere, Parmesan, Romano, and Sapsago do not need to be date marked.

  • Semi-soft cheeses like Asiago fresh, Soft, Blue, Brick, Colby, Edam, Gouda, Monterey, Pasteurized processed cheese, Provolone and Swiss do not need to bdate marked.

  • Soft cheeses like Brie, Cotijo, Ricotta and Teleme must be date marked.

  • Commercial acidified dressing like mayonnaise and Thousand Island do not need to be date marked. Homemade dressings must be date marked.

Adapted from: South Dakota Office of Health Protection (www.state.sd.us/doh) June 28, 2004

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Wellness Grants Available from U.S. Potato Board to Promote Healthy School Nutrition Environments

The U.S. Potato Board (USPB) has supported nutrition education in schools for decades. In it’s newest educational initiative, the USPB will team up with the School Nutrition Foundation (SNF) of the School Nutrition Association to launch its first-ever School Wellness Grant Program. Ten (10) grants of $2,500 each will be awarded to public elementary schools in the United States for equipment and/or educational programs that will help move children toward healthier diets and improve their overall wellness.

The USPB’s grant program is unique in that it allows schools to allocate funds toward the improvement of either the nutrition or physical activity of students – or both – whatever their students need the most.The USPB developed this program for schools as they’re the ideal environment to positively impact health behaviors in children. In fact, for many children, school meals contribute one-third of their nutritional intake and can be the most important meal of the day.

“With the health issues facing kids today, the USPB wants to help schools get the resources they need to prepare healthy potatoes that kids love,” says Larry Alsum, chairman of the USPB. The USPB has developed a host of healthy potato recipes in foodservice portions to help foodservice directors everywhere put healthy and popular potatoes on school lunch plates. They can be downloaded at www.healthypotato.com. 

School administrators, food service staff, teachers, and parents are invited to submit an application for the USPB’s School Wellness Grant Program on behalf of their elementary school. Applications are now available at www.healthypotato.com/health.asp or www.schoolnutrition.org and must be completed by April 15, 2008. Grant award recipients can spend awarded grant money toward foodservice equipment for the healthful preparation of fresh or processed potatoes, physical activity equipment, such as for use on the campus playground or during physical education programs, or development or execution of nutrition or physical activity educational programs.

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A Frightful Halloween Day

Happy Halloween - that was not what I was saying about 1 hour ago. I, as always, over decorated with rats all over and very scary masks on cans of vegetables sitting on the floor. There were skeletons, spiders, and skulls all over the walls. I had ghosts, bats, and spiders hanging form the ceiling. On the grill I had 30 cockroaches, flies, mice, and several other kinds of bugs. I had several things on the walls that had sensors that made scary sounds and the lights were off while we were serving. We were not wearing hats only some dumb Halloween stuff on our heads. Guess who showed up today of all days! The Health Inspectors of course! I can't believe we passed with this. Well now that my nerves are shot I am waiting for my commodity delivery then I am going home.

Happy Halloween!

Shelly

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